Keralan Seafood Tikka
Servings
4

Heat Level

Prep Time
40 min

Cook Time
10 min
Kerala is a state located in the south-west of India. It has a distinctive and varied cuisine with coconut and black pepper being key ingredients. These scrumptious kebabs have both these flavours as well as our lovely, delicately balanced Korma Paste Pot. Succulent and delicious, these kebabs work perfectly on the BBQ or under your grill. Serve with our spiced potato salad, or simply on a bed of lettuce.

Recipe calls for
Ingredients
- 4 wooden skewers, soaked in water for 30 min
- ½ cup Patak’s® Korma Spice Paste
- 2 tbsp plain Greek yogurt
- 1 tbsp shredded coconut
- 1 clove garlic, finely chopped
- ½ tsp black pepper, coarsely ground
- 1 tbsp fresh dill, chopped
- 8 scallops, cleaned
- 8 jumbo prawns with tails
- 150 g monkfish or any firm white fish, cut into 1″ cubes
- 1 red onion, cut into large pieces
- 8 prunes, pitted (optional)


